Romaine And Gorgonzola Salad, Garlic Dressing, Spiced Pecans Recipe
Servings: 4
Ingredients
- 6 Tbsp. extra virgin olive oil
- 10 lrg garlic cloves unpeeled
- 2 Tbsp. honey
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. apple cider
- 1 Tbsp. Dijon mustard
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 c. bite-size pcs romaine lettuce - (1 large head)
- 1 c. crumbled Gorgonzola cheese
- Â Â Spiced Pecans (see recipe)
Directions
- Preheat oven to 350 degrees. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake till garlic is golden brown and tender, about 45 min. Cold. Squeeze garlic from skins. Reserve oil.
- Transfer roasted garlic to processor. Add in honey, vinegar, cider and mustard and blend well. With processor running, slowly add in reserved garlic oil. Season dressing to taste with salt and pepper.
- Toss lettuce with 1/2 c. Gorgonzola cheese and sufficient dressing to coat. Sprinkle with remaining 1/2 c. cheese and Spiced Pecans and serve.
- This recipe yields 4 servings.
- Comments: "Although I"ve been a subscriber for almost ten years, this is the first time I"ve written to request a recipe," writes Danette Laver of Ambler, Pennsylvania. "The honey-garlic dressing on the salad I had at Fork in Philadelphia was so good which I used a chunk of bread to soak up every last drop."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 269 | 76% |
| Total Fat 30.52g | 38% |
| Saturated Fat 9.16g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 522mg | 22% |
| Potassium 330mg | 9% |
| Total Carbs 13.52g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 10.66g | 7% |
| Protein 8.53g | 14% |
